Sautéed String Beans with Eggs – Yumurtali Borulce Kavurmasi

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October 22, 2012

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October 31, 2012

Published by Yasemin Ari at October 26, 2012

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Sautéed String Beans with Eggs – Yumurtali Borulce

My friend Nuran cooked this for us on our boat trip this summer. She told us that this was one of the simple, delicious home cooked dishes from Halfeti, a small town on the east bank of the Euphrates river in Southeastern Turkey. That area is very close to Urfa which is famous with its kebabs. Here’s a vegetarian dish from the land of kebabs!

Ingredients:

¼ cup extra virgin olive oil
1 medium onion, chopped
2 red bell peppers, finely chopped
1 lb Chinese String Beans, finely chopped
1 large tomato, finely chopped
2 eggs

Directions:

In a large pot, sauté onions in olive oil for about 3 minutes. Add string beans, sauté stirring, over medium heat about 5 minutes, until beans are tender, but not fully cooked. Add chopped bell peppers, cover with a lid and continue to cook on low heat until all vegetables are tender. You don’t need to add water if tomatoes are juicy, if not, you may need to add 1/4 cup of hot water. Lastly add finely chopped tomatoes to the pot. Sprinkle salt and pepper to taste. Let it simmer until fully cooked and no more juice is left in the pot. Remove from heat, set aside.

Scramble eggs in a bowl. Using a non-stick pan cook eggs, stirring gently, cutting into small pieces with the side of a spatula. Remove from heat, add to the cooked beans, stir gently. Transfer to a serving dish. Serve hot.